TOSTONES WITH GARLIC MOJO
2 cups frying oil 2 green plantains Salt, to taste Garlic mojo 2 tablespoons flat leave parsley, finely chopped 2 garlic cloves, crushed Salt and pepper to taste 3 tablespoons olive oil
Provided by Gaila - The Petit Gourmet
Time 20m
Number Of Ingredients 8
Steps:
- In a medium sized frying pan, heat the oil for frying. (You should have about 3 to 4 inches of oil)
- Then cut the plantain in an inch-thick pieces, you will know your oil is hot when putting the first piece it will begin to bubble around it, if you want to be more thorough, have a thermometer at 320 F - 325 F.
- Fry the slices for about 3 to 4 minutes, until they are lightly colored and cooked. Take them out of the oil and put them over paper towels to drain al excess oil and let them cool down.
- Then tostones are smashed with a tostonera, a gadget to help flattened the tostones, if you have a tortilla press that will do if no the bottom of a wine bottle will do. Individually smashed down to about half their original height.
- Heat again the oil for frying and then place carefully the smashed plantain slices to the oil and cook them about 3 minutes until the edges become golden brown. Remove them from the oil, drain again on paper towels, sprinkle with salt and serve while hot with the garlic mojo.
TOSTONES WITH GARLIC MOJO DIPPING SAUCE
Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.
Provided by Alejandra Ramos
Categories appetizer
Time 30m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 10
Steps:
- For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
- For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
- While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
- Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
- Move the pot the off the heat (do not discard the oil).
- Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
- Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.
TOSTONES CON MOJO
Tostones are a Cuban specialty made with plantains fried once, then flattened with the back of a skillet, and fried again until golden brown. Served them with mojo, a spicy dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together chile pepper, bell pepper, onion, lime juice, and olive oil until combined. Set mojo aside.
- Fill a medium saucepan with 4 to 5 inches peanut oil; heat until a deep-frying thermometer registers 375 degrees. Carefully add 6 or 7 plantain rounds; fry until lightly golden, about 1 minute. Transfer to paper towels. Repeat with remaining plantains.
- Place a plantain round between 2 pieces of plastic wrap. Using a heavy skillet, press to flatten. Repeat with remaining plantains.
- Return plantains to oil; refry until golden brown, 2 to 3 minutes. Transfer to paper towels. Sprinkle with salt; serve with mojo.
CUBAN TOSTONES WITH GARLIC MOJO SAUCE
Steps:
- Heat oil for deep frying.
- Peel the plantains and slice them at an angle into 1~1½" thick pieces.
- Gently slide into the hot oil and fry for 4~5 minutes, flipping once. Using a slotted spoon, remove the plantains from oil and place on a paper towel lined plate to drain for about 2 minutes.
- When the fried slices are just cool enough to handle, about 2~3 minutes; gently but firmly flatten them to about ⅜" thick. I used my poori press to press the fried plantains, but a soup can, tortilla press or even a rolling pan will also work.
- Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges.
- Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.
- In a large saucepan, combine the olive oil, garlic, onion and bring to a gently simmer over medium heat, then lower the heat to low. Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
- Remove from the heat and stir in the salt and ground cumin.
- Set aside for 2 minutes to cool slightly. Gently stir in the lime juice and ground pepper. Serve with tostones.
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
TOSTONES
A staple dish throughout the Caribbean and Latin America, tostones are crisp, flattened plantains that are often served as appetizers and side dishes. Unlike sweet maduros, which are made with very ripe, almost black, yellow plantains, savory tostones are made with unripe green plantains. Tostones are fried twice: The first fry sears the cut sides of the plantains, establishing a base layer of color; the second fry ensures that every edge is golden and crunchy. Tostoneras, wooden tools designed to create the perfect tostone shape, come in handy here, but a flat-bottomed cup will do just fine in its place.
Provided by Kiera Wright-Ruiz
Categories finger foods, appetizer, side dish
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 3
Steps:
- Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
- In a large skillet, heat about 1/8-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
- While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about 1/2-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
- Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
- Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.
TOSTONES CON MOJITO
Categories Vegetable
Number Of Ingredients 12
Steps:
- 1. peel plantains and cut into diagonal slices 1" thick 2. Add cloves of garlic and salt to water and soak for 15 min. 3. drain well and deep-fry in oil heated to 350º, about 7 min. 4. remove from pan and place on absorbent paper. fold paper over slices and pound flat with palm of the hand. 5. dip in the salted water again and remove immediately. drain throughly on absorbent paper. 6. deep fry in oil heated to 375º until crisp and golden. remove and drain. sprinkle lightly with salt and dip in mojito.
TOSTONES (FRIED PLANTAINS)
A Puerto Rican side, usually served with rice and beans in our family.
Provided by Melanie
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
- While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.7 g, Fat 7.7 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 197.4 mg, Sugar 13.5 g
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